By Jesse Wilson

I am always on a diet, except for the occasional wink at the chocolate cake. To indulge in my craving without causing a disaster in my efforts to be healthy, I have enjoyed finding new and creative ways to get my favorite foods into my diet. The best part about these new-and-improved recipes is that I don’t even have to feel like I’ve “cheated.” Traditional pasta carbonara, complete with bacon, pasta and cheesy eggs, is definitely one of my favorites. But, this wonderfully rich and flavorful food is about 1,000 calories per serving. So, I had to find a more reasonable and healthy alternative to still enjoy the flavors that I love in the original dish. I have discovered that by adding lots of vegetables, using leaner bacon and cutting out the “real” eggs, I have a better chance to stay on track. The following is my interpretation of carbonara, with alternative ingredients to make my dinner both satisfying and healthy. This dish can be served as the main course, with bread and a green salad, or it can be served as a side dish. It pairs perfectly with shrimp and bacon-wrapped scallops on skewers. 

RECIPE
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Carbonara Primavera

½ lbs Whole Wheat or Whole Grain spaghetti, uncooked
3 slices lower calorie bacon, like Boarshead®, diced
2 cloves garlic, minced
1 medium yellow onion, diced
1 medium red bell pepper, thinly sliced
1 head of broccoli, cut into small florettes
1 medium zucchini, thinly sliced in half moon shapes
Pinch salt, pepper (optional)
1 cup egg substitute (or 3 whole eggs)
½ cup grated parmesan cheese 2 scallions finely chopped (optional)
1 tsp spray extra virgin olive oil or cooking spray

Directions: Cook pasta according to package directions. When water is put on to boil for pasta, heat large non-stick skillet over medium. Coat with sprayed olive oil, (if stainless steel pan use cooking spray.) Add bacon and allow to sauté for 2 minutes. Mix in garlic, onions and bell pepper and sauté for 1 minute. Mix in broccoli and zucchini, sprinkle with pinch of salt, and continue to saute for approximately 10-15 minutes, mixing periodically, until vegetables are at desired degree of tenderness.

Beat eggs, or put egg substitute into a bowl, add parmesan cheese and whisk until thoroughly mixed.

In a large bowl, combine drained pasta and vegetable mixture.

Pour egg mixture over pasta and veggies and, using two mixing spoons, pull pasta and vegetables through egg mixture, until thoroughly coated.

Add black pepper and green onions as garnish to serve. Serve with extra parmesan cheese if desired.

Nutritional value per serving, yields 4 servings: Cal. 408.2, Protien 27.67g, Fat 12.62g, Carbs. 51.05g, Fiber 10.5g, Sodium 633.85g